Tuesday, 14 August 2012

05 August 2012

Aeropress

Aero press - endless fun of differing variables that influence the cup profile. When I thought I had found a fool proof dose for the press, particular roast style and brew time and technique, another bean was roasted, ground and brewed to dazzle. Typically, the darker roasts are very particular in their older age of colour, in regards to how they are chopped, plunged and how much of them we decide to weigh in. Lighter roasts seem to have a bounce of youth on their side - they are more forgiving with the boundaries we set them in the Aero press.

Here I've tried a medium roast Costa Rica. At home with no measuring aids at the time, it was a brew bred from belief in feel rather than numbers. Ok for a mid morning play - nice body, silky like a fluid stream of velvet. Dissipated fast into a disgruntled acidity that dominated the orange zest and spicy dessert syrup. Nice young bark lingering to make this cup not a sweet tooths only.

A Gravity Infusion

About Me

Parachilna wet

Tullah Estate Basket Press Grenache

Experimenting with natural and additional yeast with a small grab of fruit from David Swan's 60 year old Grenache vines in Blewitt Springs.

I suggest this

McLaren Vale Winemaker Rose Kentish has crafted this magnificent, full bodied Vermentinu in France on her annual voyage.Incredibly full and lengthy. A little different to the Vermentino we find from the Australian producer.As the vines have a ripe age of 70 years - rather than the young toddler Aussies we find in our neck of the woods.

ULITHORNE Vermentinu

Discovered

Waiheke Island Olives

The coastal walk from Oneroa village to the ferry took a 8 km undulating hike through groves of olives and chardonnay vines, stretching to the edges of a rugged coast. Set us up perfectly for a glass of Chardy at the Oyster Inn on completion of our thigh burning sight seeing.